Prep: 10 minutes
Cook: 15 minutes
Makes 4 portions
4 x 150g skinless salmon fillets
25g unsalted butter, softened
2 tbsp chopped fresh dill
4 tbsp Japanese panko breadcrumbs
½ tsp grated lemon zest
Salt and black pepper
Preheat the oven to 180C/350C Fan /Gas 4 and line a baking tray with non-stick baking paper.
Arrange the salmon fillets on the baking sheet and season. Mix the butter and dill together, then spread the herb butter over one side of each fillet. Press the breadcrumbs onto the butter, and sprinkle over the lemon zest.
Bake for 12-15 minutes, or until the salmon is cooked but still pink in the middle, and the crust is lightly golden and crisp.
Recipe taken from ‘Busy Mum’s Cookbook’Reuse content